Directions

Prep:

1Hull and slice strawberries.

2Halve tomatoes.

3Peel and dice avocado.

4Stack basil leaves, roll them into a cigar shape, roughly chop.

5Toast pine nuts in shallow pan over medium-low heat for 3-5 minutes stirring frequently.

Make:

1Bring vinegar to a simmer in a small sauce pan over medium heat. Reduce to medium-low. Simmer 6 to 10 minutes, uncovered, until reduced by half. Set aside.

2In a shallow bowl combine sliced strawberries, tomatoes, avocado, and basil.

3Drizzle with olive oil, season with salt and pepper, and gently toss until coated.

4Drizzle with reduced balsamic vinegar.

5Top with toasted pine nuts and serve.